[information]
title = "Polish pre-ferment"
description = "Recommended polish recipe from 'Taste of Bread'."

keywords = ["pre-ferment"]

notes = """
The polish here is 69% hydration and should make up 15% of the flour weight. It is taken from Professor Raymond Calvel's "Taste of Bread". Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). It should be mixed for 4 minutes at first speed and 3 minutes at second speed.
Note that he specifies between 1-2% yeast, which I have averaged to 1.5%. I would assume this can be changed to account for your schedule and environment.
"""

[ingredients]
white-flour = 100
water = 69
yeast = 1.5
salt = 2